Comments on: Monks take back seat in Trappist beer success story Religion, faith and ethics Sat, 23 Apr 2016 23:25:07 +0000 hourly 1 By: Tom Hart Wed, 28 Oct 2009 13:42:35 +0000 Please don’t think I am nit picking, just adding a bit of local color to your story.
I think all trappist beer is double digit, here in Achel the 5% beer is only sold in our cafe” on the grounds and is on tap, not bottled, there is a blond and a dark, same streingth. There is one employee, one volunteer (myself) and the rest is done by the brothers. We are small, 1000 Litre and the brewery is run by Br. Jules who is also the baker. He is seven days a week on the brewery floor, (hands on). See “Bier magazine” with Br. Jules on the cover. ge=database&lowestSub=1&filesub=1&filenr =16&file=Archief
Once a month we bottle the .75L bottles and until last year it was all by hand, now we have a capping machine. It takes five of us to do it and we pass hand over hand one bottle every three seconds and just manage to finish between the noon and vespers. The oldest in this process is Br. Joris at 82 and he fills the crates.
Sadly your “back seat “story is almost 100% correct.